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S88 part 3:
General and Site Recipes
Part 1 compared to part 3
Part 3 provides companies with a detailed definition
of the contents of a General Recipe. Part 1 of S88 gives only very little
information about this kind of S88 Recipe, because part 1 is focused on
‘Batch Control’. But end-users needed a standard focused on corporate
management of product information. That is the reason why part 3 was
developed. General
Recipes General Recipes contain general information about
the production of a product. The information in General Recipes is needed at
different Sites. Every site has its own characteristics, for example
capacity, unities of measurement and language. Nevertheless, the enterprise
wants to be able to produce the same product at different sites. Part 3 of the S88 standard provides the
solution to this problem. Contents
of part 3 Part 3 focuses on General Recipes. It defines the
information that a General Recipe should contain. It also defines some
standard symbols for the depiction of General Recipes. This can lead towards
a lot of advantages, such as reduction of the problems caused by differences
in languages. Part 3 also defines a standard methodology to convert General
Recipes (General Product Information) to Master Recipes (Control of the
equipment used to produce a product). Advantages General Recipes enable enterprises to work with a
corporate product description, which can be used at different sites. They
also make it possible to transform this information in a standardized way
into Master Recipes, used for the control of specific equipment. This way it
becomes easier for R&D and
production to communicate, even if these departments are situated in
different countries where people speak different languages. More
information Would you like to know more about the contents or
the status of this standard? Call TWP training & consultancy at Phone
number +31 (0)40 2390524. Or send an e-mail.
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